Chinese Glazed Fruit
|Cold water||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Apples||2 Medium, pared and cut into eighths|
|Firm bananas||2 Medium, cut diagonally into 1/2-inch slices|
|Sugar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sesame seed||1⁄4 Cup (4 tbs) (White / Black)|
|Water||1 Cup (16 tbs) (As Required)|
Beat 3/4 cup water, the flour, cornstarch, baking powder and salt with hand beater until smooth.
Heat oil (1 to 1 1/2 inches) to 360°.
Stir apples into batter until coated.
Remove 1 piece at a time with slotted spoon, letting excess batter drip into bowl.
Fry 6 to 8 at a time, turning occasionally, until golden brown, about 5 minutes.
Drain on paper towels.
Repeat with bananas.Thoroughly mix sugar, 1 cup water and the corn syrup in heavy 3-quart saucepan.
Heat to boiling, without stirring, over high heat.
Cook, without stirring, over high heat to 300° on candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle (mixture will be light golden brown).
Decrease heat to very low; stir in sesame seed.
Generously oil large flat serving plate.
Stir 1 piece of fruit at a time into syrup until evenly coated.
Immediately remove from syrup and place on oiled plate so pieces do not touch.
At the table, dip each piece of fruit into iced water to harden coating.